NO. 107. CHICKEN ASPIC.
CHICKEN ASPIC
Make a chicken stock as for chicken consommé, page [46]. Use a knuckle of veal and as many quarts of water as you have pounds of meat. Remove the breast of the fowl when it is tender. Clarify the stock, and if it has not made a jelly firm enough to stand add a little gelatine,—a tablespoonful of granulated gelatine to a quart of stock will perhaps be more than enough, for the jelly must not be too hard, and the jellied stock may need but very little extra stiffness to make it hold its shape when molded.
Ornament the bottom of a ring-mold with slices of the white of hard-boiled egg cut into diamond-shaped pieces. Lay the pieces, with thin strips of egg between them, in a manner to imitate a wreath of leaves. A long pin will be useful in arranging the pieces of egg. Put the mold in a bowl of cracked ice, and with a spoon add a very little liquid jelly, taking care not to use enough to float the pieces of egg. When it has set sufficiently to hold the decoration in place add enough more jelly to make a layer a quarter of an inch thick. When the layer has stiffened, put in a layer of chicken breast cut into inch lengths, so the jelly will not be torn apart when being served, but place the pieces close together so they appear like large pieces. Add more jelly, letting it rise a quarter of an inch above the chicken; when that has stiffened, add another layer of chicken and fill the mold with jelly. Let the mold be level and have a smooth layer of gelatine on top, so when unmolded it will stand firm and even.
Fill the center of the ring with celery mayonnaise, or a macedoine vegetable salad.
NO. 108. ASPIC OF PÂTÉ DE FOIE GRAS.
ASPIC OF PÂTÉ DE FOIE GRAS
Make a chicken aspic as directed above. When a mold is used which has projections on top, as in illustration, the jelly must be made a little firmer than for a plain mold. Pour into the mold a layer of jelly, let it stiffen, and then add a layer of pâté de foie gras and a little jelly to set it. Then fill the mold with jelly. Care must be taken in unmolding this form, for if held a moment too long in hot water the points will fall off or lose shape.